Fresh strawberries and blackberries covered in a luscious strawberry blueberry glaze served in a golden, flaky pie crust topped with a swirl of whipped cream.
For years our favorite summer pie has been Fresh Strawberry Pie, but this Triple Berry Pie is now my new favorite summer pie. It’s similar to my fresh strawberry pie recipe which uses crushed strawberries in the filling instead of jello or junket, so the sweet berry flavors shine without any artificial taste.
The ruffled edge of this Corningware pie plate made it easy to make a pretty pie crust. If you’re new to making pie crusts, I have great tips on making pie crust on my Perfect Pie Crust Tutorial post.
Do you have a pretty pie plate? In A Year Of Pies by Ashley English, she recommends buying a pretty ceramic pie plate because they conduct heat well and are beautiful for serving.
Corningware sent me the pretty pie plate in the pictures and they want to give one to one Barbara Bakes’ reader too. In addition to the Corningware etch™ Brick 9.5″ Pie Plate, the winner will receive a matching etch™ Brick 7-pc Bakeware Set. (You’ll see the bakeware popping up in future posts.) Details on how to enter are at the bottom of this post.
Give this pie a try while summer berries are still here and good luck on the giveaway!
Fresh Triple Berry Pie
- 1 ¼ cups flour
- ½ teaspoon salt
- 2 tablespoons unsalted butter chilled
- ⅓ cup shortening chilled (I use butter-flavored shortening)
- 3 tablespoons ice water
- 4 cups strawberries stemmed and halved
- 1 cup blueberries
- 2 cup blackberries
- ⅔ cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
- Pie Crust
- Combined flour and salt in a bowl. Cut butter into small cubes. Cut butter and shortening into flour mixture until it resembles very coarse meal.
- Gradually add water 1 tablespoon at a time mixing with a fork. Use your hands to form into a round disk, and wrap in plastic wrap. Chill for at least 30 minutes.
- Remove from plastic wrap and roll the pie crust out in a circle 2-inches wider than your pie plate. Fit the dough into your pie plate and flute the edges. Prick the bottom and sides of unbaked pie dough with a fork to prevent it from puffing up or rising.
- Bake unfilled pie crust at 425º for 10-15 minutes or until edges and bottom are golden brown.
- Put 1 cup strawberries and 1 cup blueberries in blender jar and pulse until berries are crushed.
- In a medium saucepan, combined sugar and cornstarch. Add crushed berries. Cook over medium heat until mixture comes to a boil and thickens. (You want it very thick.) Remove from heat and add lemon juice and butter. Cool.
- Add remaining berries to cooled glaze and spoon in to a baked cooled pie shell. Refrigerate until ready to serve. (The juice from the berries will gradually thin the filling, so it's best eaten within an hour or two.)
- Serve with sweetened whipped cream.
Update: The giveaway is now closed. Congratulations Amy, uTry.it!
Corningware is giving away to one lucky Barbara Bakes reader an etch™ Brick 9.5″ Pie Plate and a matching etch™ Brick 7-pc Bakeware Set.
Here’s How To Enter the Sweepstakes Giveaway:
Leave a comment on this post before Wednesday, September 5th at noon, MST.
For extra entries:
- Tweet this giveaway
- Follow @BarbaraBakes on Twitter
- Subscribe to Barbara Bakes
- Pin my Triple Berry Pie
Leave a separate comment for each entry. The giveaway is only open to residents of the US. Be sure your email address is included with your comment(s). Winner will be chosen randomly, notified by email and will have 48 hours to respond.
This post is sponsored by Corningware, however, all opinions expressed are my own.
No artificial additions to the filling? Sign me up! Thanks for sharing this great end-of-the-summer recipe.